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3/4

I love this recipe, and it is one I have come back to again and again over the years. I cook for one, and like making a big batch of soup for the week--this does make a generous serving. The olives make for a very hearty, meaty flavor. The soup is also flexible--sometimes I don't have the peppers, it's great with mushrooms or other added vegetables.

molly6
from New Haven, CT
/ 01.10.2016

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Roast all veggies with coconut oil you the flavor is SO much more intense. I'm making this recipe for the second time in a week!

dancerob
from Reston, VA
/ 02.02.2015

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I agree with a great many reviewers-bland. My wife liked it but I thought it was mostly tasteless even after adding some roasted cumin.

Bergerchef
from Columbus, OH
/ 10.19.2014

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This is a fantastic vegetarian stew! Those who complain about blandness must have skipped the ingredients: salt, pepper, and chicken broth! Lovely flavor and texture combinations come from the contrasts of the sweet squash the slightly bitter Kale, the soft white canneloni, the onions and red peppers and savory sage (don't skimp on the sage, salt or pepper!) Really nice. I served on top of brown rice.

anitalauria
from New York, NY
/ 04.08.2014

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I have much confusion over this recipe - first off, it takes much longer that 10 minutes to saute butternut squash, the recipe actually makes 10 2cup servings! After reading the reviews, (unfortunately after I made the stew) I realized that the seasoning was way off....Can barely taste the sage - I love every ingredient in the stew - but this is completely bland.....if I have to 'doctor' a recipe so much that it becomes something else - shame on Epicurious kitchen for putting this on their site.

debskitchenuk
from Batavia, IL
/ 02.08.2014

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I made this in a far smaller quantity. It was really delicious, I didn't add any extras to the ingredients, but and this is a big but, I really believe that this recipe depends upon the quality of the ingredients. I used all fresh, organic veg, with squash from my garden. I didn't even add the olives (and I love them) and it was beautiful without. The best veg and proper seasoning are all it needs. Served with some delicious homemade ciabatta it made a gorgeous and nourishing meal.

salllly
from UK
/ 11.26.2013

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They weren't kidding when they said, "Use a big pot." I used my giant Le Creuset and it was brimming. Also there is zero salt, pepper, or any other seasoning besides sage in the recipe, so feel free to jazz it up because it needs it. I thought I had kalamatas but I only had spanish olives, which actually worked wonderfully. It needs something acidic. If you have a Trader Joe's in your area you can throw this together in a snap because they sell bags of cut squash and kale already.

lekaty
from Oakland CA
/ 07.19.2013

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This stew was hardy and delicious although it needed some added spice. I cut back on the beans and onion and added tumeric, jalepeno, a little cumin to warm it up.

A Cook
/ 01.09.2013

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I liked the end result of this recipe, but it was a lot of work to make. Also, I made the mistake of using low-salt beans and vegetable broth. It was bland. I ended up adding salt. Also, it was a huge recipe and I will cut it in half if I make it again and adjust ratios of amounts - fewer beans, more sage. Being a vegan, I also omitted the Romano, but added some meatless "sausage." A tip: kale has sulfur in it, so you want to add the kale at the last minute. Let it wilt but don't overcook it or it will turn bitter.

A Cook
from Palm Springs
/ 10.02.2012

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I roughly halved this recipe and it made 8+ generous servings. Highly recommend topping with a soft poached egg after sprinkling with cheese, it brings out the savoriness of the stew so deliciously and makes for a really satisfying meal. Next time I make this I'll use carrots instead of butternut squash, I forgot how difficult they are to cut raw. Gave me dermatitis on my hand for about a day too.